I use my own canned tomatoes to make this dressing for a change up from my standard (sometimes bored and tired) balsamic. It saves me from breaking down and buying pallid winter tomatoes.
Use your own home-canned or store-bought whole peeled tomatoes for this vinaigrette. The tomato gives the dressing a lovely persimmon color and keeps the oil and vinegar emulsified for quite a while. Use it as a salad dressing or veggie dip.
- 3 whole peeled tomatoes, drained
- 3/4 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 1 clove garlic, minced
- 1/8 teaspoon salt
Put the tomatoes, olive oil, red wine vinegar, garlic and salt in a blender.
Puree until smooth, transfer into a pint jar and store in the refrigerator for up to 1 month.
If you're bothered by having an open can of tomatoes leftover, use the rest to simmer and mash with 1 clove of garlic until thick for a ready-made pizza sauce.